Ok, So Now What?

[sayccrn]

Hi guys! I have gotten so much help already from you guys. Thanks so much! So, our only store is a dinky, earth fare, and they do not have a lot of the ingredients I need for the recipes I found that we would like to try. Does anyone know where I can get:

dough enhancer (or is there another name,

tapioca starch (I found the flour), but the only tapioca I could find were the little pearls for the pudding. I am not sure if it is this and I need to cook it down or something?

Powdered egg white solids- or can I use how many eggs per spoon or something?

They also didn't even have corn flour, they had corn meal but not flour.

I also couldn't find corn tortillas either.

Any suggestions?

Thanks so much guys!

sally

[lizard00]

Tapioca flour is the same as tapioca starch. Why they have two names, don't know.

I can't say that I have come across powdered egg white solids either... what are you making?

Where are you? Our earth fare has a fantastic gluten-free selection. And you should be able to find corn tortillas just about anywhere. They are usually smaller in size that the regular flour ones, though. The same for corn flour, which alot of times is labeled as masa harina. I've seen that at Harris Teeter (not sure if you have one nearby).

Hope that helped a little!

[missy'smom]

Asian markets and regular groceries that have large international aisles and/or ones that are located near populations of internationals carry tapioca starch/flour and it is MUCH less cost than mainstream gluten-free or specialty brands.

[miles]

I had to order dough enhancer I believe from this site, white vinegar also works

I found powdered egg whites at my local health food store, you might try whole foods

Indian markets are where I get my corn flour

Mission corn tortillas are made on a dedicated line and few people seem to have problems with them.

[Takala]

For "dough enhancer" just use pure 100% apple cider vinegar.

[sayccrn]

Tapioca flour is the same as tapioca starch. Why they have two names, don't know.

I can't say that I have come across powdered egg white solids either... what are you making?

Where are you? Our earth fare has a fantastic gluten-free selection. And you should be able to find corn tortillas just about anywhere. They are usually smaller in size that the regular flour ones, though. The same for corn flour, which a lot of times is labeled as masa harina. I've seen that at Harris Teeter (not sure if you have one nearby).

Hope that helped a little!

Thank you! I saw Tapioca flour, but the recipe I saw specifically said 'starch NOT the flour.' So, this confuses me.

They might have had the masa harina, but even the sales clerks didn't know that was it, as they stared blankly at the shelves. I will check our HT. Thanks so much, yes, you've helped a lot. Thanks!

[sayccrn]

Asian markets and regular groceries that have large international aisles and/or ones that are located near populations of internationals carry tapioca starch/flour and it is MUCH less cost than mainstream gluten-free or specialty brands.

Thank you, I will check there as well. I hope I can get a handle on all this new stuff. ;-)

[sayccrn]

I had to order dough enhancer I believe from this site, white vinegar also works

I found powdered egg whites at my local health food store, you might try whole foods

Indian markets are where I get my corn flour

Mission corn tortillas are made on a dedicated line and few people seem to have problems with them.

Yes, I found the dough enhancer and ordered it last night. Thank you! Do you know how much vinegar to substitute for it?

I'd have to check in the Indian markets for the flour, thanks so much.

[sayccrn]

For "dough enhancer" just use pure 100% apple cider vinegar.

Is it a 1:1 conversion for the substitute?

Thanks so much!

[halfrunner]

Is it a 1:1 conversion for the substitute?

Thanks so much!

Yes, it is a 1:1 conversion. Which is good since apple cider vinegar is much easier to find.

[sayccrn]

Cool! Thanks halfrunner!

[Juliet]

FYI - masa harina is not the same thing as corn flour. Masa harina is actually "corn dough flour", the corn is turned into a dough, dried out, then ground to make it. It's what is used to make corn tortillas, tamales, pupusas, many Latin foods in general. Corn flour is ground dried corn kernels, more like the way rice flour is made. Depending on the recipe, too, sometimes when it calls for "corn flour", it actually is calling for corn starch. Maybe the recipes you are looking at you could post and some of us could give you suggestions for replacements if needed.

[Ginsou]

Thank you! I saw Tapioca flour, but the recipe I saw specifically said 'starch NOT the flour.' So, this confuses me.

They might have had the masa harina, but even the sales clerks didn't know that was it, as they stared blankly at the shelves. I will check our HT. Thanks so much, yes, you've helped a lot. Thanks!

Whole foods sells dough enhancer....I almost purchased some the other day but decided not to. Am glad to hear cider vinegar can be used instead...easier on the budget.

Tapioca flour and tapioca starch are both the same. It is potato starch and potato flour that are not the same. Am curious as to where the recipe you are talking about originated....perhaps you could post it so someone can be of more help with correct information.

I also purchase corn tortillas in the regular supermarkets, but I live in the western United States, where tortillas are easily obtained. I have found Mission tortillas not to my liking....almost stale like. I prefer another brand that originates from Albuquerque, NM.

[sayccrn]

Yes, it is a 1:1 conversion. Which is good since apple cider vinegar is much easier to find.

Yes! Now that I know that I will use it the next time after I run out of the 'real' thing! Thanks!

[sayccrn]

Whole foods sells dough enhancer....I almost purchased some the other day but decided not to. Am glad to hear cider vinegar can be used instead...easier on the budget.

Tapioca flour and tapioca starch are both the same. It is potato starch and potato flour that are not the same. Am curious as to where the recipe you are talking about originated....perhaps you could post it so someone can be of more help with correct information.

I also purchase corn tortillas in the regular supermarkets, but I live in the western United States, where tortillas are easily obtained. I have found Mission tortillas not to my liking....almost stale like. I prefer another brand that originates from Albuquerque, NM.

I got it from celiac sprue site for buttermilk pancakes. It specifically says not starch. So, I am still confused.

Are the tortillas in the ethnic section or a different one, so I can narrow down the search some.

Thanks so much.

[scarlett77]

I got it from celiac sprue site for buttermilk pancakes. It specifically says not starch. So, I am still confused.

Are the tortillas in the ethnic section or a different one, so I can narrow down the search some.

Thanks so much.

Corn tortillas (like Mission) are usually found on an end cap (end of the aisle facing the perimeter of the store) with the flour tortillas in regular grocery stores. Just ask where the tortillas are and they should be able to point them out.

I've honestly never even seen anything labeled "Tapioca Flour" only starch...but you can usually tell it is a starch just by looking at it. It will look just like cornstarch, baking powder, or powdered sugar; very, very fine.

[sayccrn]

Corn tortillas (like Mission) are usually found on an end cap (end of the aisle facing the perimeter of the store) with the flour tortillas in regular grocery stores. Just ask where the tortillas are and they should be able to point them out.

I've honestly never even seen anything labeled "Tapioca Flour" only starch...but you can usually tell it is a starch just by looking at it. It will look just like cornstarch, baking powder, or powdered sugar; very, very fine.

Thank you scarlet77, I appreciate it.

[miles]

Several stores also have the tortillas on the poison (bread) isle.

I use white corn flour as a direct replacement for wheat flour in cornbread, it is also great thickener for gravy.

Here is picture but the best I recall it was only about 2 bucks a bag last time I bought some.

Open Original Shared Link

[sayccrn]

Several stores also have the tortillas on the poison (bread) isle.

I use white corn flour as a direct replacement for wheat flour in cornbread, it is also great thickener for gravy.

Here is picture but the best I recall it was only about 2 bucks a bag last time I bought some.

Open Original Shared Link

I like that...poison bread isle...ha! White corn flour...hmmm...I'll have to look for that. Thank you.